Everyone should have a perfect moist chocolate cake recipe in their baking routine. Chocolate cake is one of the most popular and craved dessert in the world. This cake is super moist with tender-crumbs made with plain flour, cocoa, oil, buttermilk, instant coffee which turn out rich, decadent with intense chocolate flavour. This chocolate cake can be turned into a birthday cake with a creamy chocolate buttercream or a romantic valentines day cake with dreamy chocolate ganache. Learn how to make the best chocolate cake in the world with step by step pictures and video so you can make them for any special occasions.
Chocolate Cake
I would say that this is the best chocolate cake recipe ever, it is moist, fudgy, soft and almost like eating a chocolate bar. Rich, decadent and totally moist fudgy chocolate cake.
Table of Contents
About Chocolate Cake Recipe
Chocolate cake is a type of cake that is flavoured with melted chocolate, cocoa powder, or both. Chocolate is used to make chocolate cake. It may also contain other ingredients like flour, sugar, milk, oil other flavourings. Chocolate cake dates back to the 17th century, when American cocoa powder was added to traditional cake recipes.
This chocolate cake taste so moist and rich. The cake itself is super rich and chocolaty. If you are looking for a best chocolate cake recipe then your search ends here. This chocolate cake is everything you want in a chocolate cake.
Adding hot coffee makes this cake incredible moist. Also the little amount of coffee enhances the chocolate flavour and makes the cake more chocolaty. This can be made for your kids birthdays as well. You can decorate it with any frosting as you like. Check out all my frosting recipes.
Similar Cake Recipes,
What makes chocolate cake so decadent?
This chocolate cake taste so moist and rich. The cake itself is super dense and chocolaty. If you are looking for a best chocolate cake recipe then your search ends here. This chocolate cake is everything you want in a chocolate cake. It is
- Rich
- Moist
- Fluffy
- Light and soft
- Chocolaty
- Super dark and super chocolaty
Chocolate Cake Ingredients
All Purpose Flour - All-purpose flour can be used for a variety of tasks, including baking, cooking, coating meats and vegetables, and thickening sauces and gravies.
Sugar - This recipe requires refined sugar than brown sugar.
Cocoa - Try to find the best quality cocoa powder for better taste and flavour. I prefer to use hershey's or cadburys.
Leavening Agent - you need both baking soda and baking powder.The combo of both leavening agent helps with the rise of the cake and makes it soft.
Egg - use large size eggs in this recipe. If you prefer egg free recipe, then check my eggless chocolate cake.
Buttermilk - Buttermilk makes the cake super moist. If you don't have buttermilk. You can use ½ cup yogurt mixed with ½ cup milk.
Hot Coffee - I used instant coffee powder which is mixed with hot water in the cake. This hot mixture makes the cake light and tender once it is baked.
Best Chocolate Cake Recipe ( 3 Easy steps)
Pre-preparation - Preheat oven to 170 Degree C. Line two 8 inch (18 cm) baking tray with parchment paper and oil it well. Set aside till use.
Chocolate Cake batter - Take flour, cocoa, baking powder, baking soda, salt in a sifter and sieve it. Add in sugar and mix well. Take eggs, oil, buttermilk, vanilla in a jug and mix well. Pour this into the dry ingredient and mix well. Now add coffee powder to hot water and pour that into the batter and mix.
Baking & Serving - Pour this into two prepared tin and bake it for 30 to 40 mins. Remove it from oven and let it cool down for 15 mins. Now flip over to a cooling rack and peel off the parchment. Let this cool completely. Now decorate it with frosting.Let it chill for 30 mins in fridge and serve.
What makes chocolate cake moist?
Oil or Butter - In my opinion I find that oil makes the cake incredibly soft than butter. Cakes made with oil stays moist, Even if you store the cake in fridge. Because butter tends to firm up when cold.
Buttermilk - the fats from the buttermilk helps make chocolate cake so tender and moist.
Hot Coffee & Runny Batter - don't be alarmed when you pour hot coffee into the batter. The batter will look runny once the hot liquid is added. But remember runny batter makes the most moist cakes.
Over baking - bake till the mentioned time. don't over bake the cake, over baking will make the cake dense.
How to Make Chocolate Cake (Step by Step)
Pre-Preparation
1)Preheat oven to 170 Degree C | 340 degree F. Line two 8 inch (18 cm) round cake pan with parchment paper and grease it well with oil. Set aside till use.
Wet Ingredients
2)I used a pitcher or jug to mix the wet ingredients. Take two eggs in a bowl.
3)Add in oil. I used flavourless vegetables oil (refined oil). I found that oil makes the cake incredibly moist. You can add melted butter in place of oil.
4)Add in buttermilk or yogurt. Yogurt or buttermilk acts as a tenderizer and makes the cake so moist.
5)Add a splash of vanilla extract.
6)Mix this ingredients really well and set aside. This is your wet ingredients.
Dry Ingredients
7)Place a sieve over a large mixing bowl. Add in plain flour, cocoa powder, salt, baking powder and baking soda.
8)Sieve this really well. This sifting process will combine the dry ingredients evenly.
9)Add in sugar.
10)Mix this really well and set aside till use.
Making Chocolate Cake Batter
11)Now pour the wet ingredients into the dry.
12)Use a whisk to mix gently. Don't mix too fast or hard. Just gently mix.
13)Now take a cup of hot coffee and pour it into the thick batter. You can brew fresh coffee instantly and use. Or add a tsp of instant coffee powder to 1 cup of hot water and use that. Make sure the coffee is hot when you pour into the batter.
14)Once the hot coffee is added in, mix it gently to form a slightly runny batter.
Baking Cakes
15)Divide the cake batter between the two prepared cake pans evenly. Pop it into the oven and bake.
16)Now the cakes are baked. You can insert a tooth pick to check whether the cakes are baked. If the tooth pick comes clean then the cakes are cooked. Remove the cakes from oven and let it cool in the tin for 5 minutes.
17)gently invert the cakes on a cooling rack or parchment lined work surface. Gently peel off the parchment from the bottom of the cakes.
18)Leave the cakes to cool completely so we can frost it.
Frosting the Cakes
19) You can use any frosting to frost the cake. I made a rich chocolate ganache for this cake.
20)Once the cakes are cooled completely. Take a bread knife or serrated knife.
21) Gently slice the top of the cake so we have a even surface for frosting.
22)Now to frost the cake. place the cake top facing down so we have a smooth surface to work with. Gently dollop ⅓rd of the frosting over the cake. Use a spatula to spread the frosting over the cake.
Place the second layer bottom side facing up. Add ⅓rd of the frosting and spread evenly. Spread the remaining frosting on the sides of the cake. Try to spread as evenly as possible. Decorate with sprinkles.
23)Once the frosting is spread. Place the cake in fridge for 30 minutes before slicing and serving.
Chocolate Cake with Chocolate Buttercream
This is the same cake which I make another day. This time I used chocolate buttercream frosting to decorate the cake.
Expert Tips
- Don't over mix the cake batter. If you over mix the cake will turn rubbery.
- Use good quality cocoa powder for better flavour.
- Make sure you use hot coffee when you add it into the batter.
- Instead of baking this in 2 round cake pan, you can bake in a 9x16 baking tray.
- This cake can be served as snack cakes too.
- You can use whole wheat flour instead of plain flour.
Storage
Chocolate cake can be stored at room temperature for upto 2 days.
Any leftover cakes can be stored in fridge covered upto 3 days. Bring back to room temperature before serving.
What frosting goes best with chocolate cake?
This cake is super moist with tender-crumbs made with plain flour, cocoa, oil, buttermilk, instant coffee which turn out rich, decadent with intense chocolate flavour. This chocolate cake can be turned into a birthday cake with a creamy chocolate buttercream or a romantic valentines day cake with dreamy chocolate ganache. Here are some of the frosting ideas that goes well with this chocolate cake.
Magic Coffee Whipped Cream - If you enjoy coffee flavour, then this one goes well with this cake.
Whipped Cream Frosting - simple, basic and not too sweet frosting.
Vanilla Buttercream - classic vanilla-chocolate combo is to die for!
Frequently asked questions
What can I substitute for buttermilk in chocolate cake?
If you don't have buttermilk. You can use ½ cup yogurt mixed with ½ cup milk.
You can make homemade buttermilk. Mix 1 tsp of lemon juice into 1 cup of warm milk and leave it for 10 mins. The mixture will turn into buttermilk.
Where did chocolate cake originated?
Monks in Europe developed the first recipes, which included ingredients such as almonds, raisins, and cinnamon. Confectioners added nuts and coconut to create more exotic flavours in the nineteenth century. There are hundreds of different types of chocolate cakes available today.
Popular Chocolate Cakes on this Blog that you can try this weekend
Chocolate Bar Cake - delicious cake that has a whole bar of chocolate on top.
Molten Lava Cakes - lava cakes are very popular. Try my classic lava cake or eggless lava cake.
Steamed Chocolate cake - if you don't have an oven, try this steamed version.
Chocolate Cherry Loaf Cake - This is a must try recipe for this Christmas.
Chocolate snack cake - enjoy a slice of this cake with a cup of tea or coffee.
Death by chocolate cake - one word, so good!
Chocolate Mirror cake - gleaming beauty perfect for special occasions.
More Cakes to try
📖 Recipe Card
Chocolate Cake Recipe (Best, Rich & Moist Chocolate Cake Recipe)
Equipment
- 2 8 inch Round Cake Pans
- Mixing Bowl
- Parchment Paper
- Spatula & Whisk
Ingredients
Dry Ingredients
- 2 cup All Purpose Flour 240 grams
- ¾ cup Cocoa Powder 80 grams
- 2 cup Sugar 400 grams
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
Wet Ingredients
- 2 large Eggs
- ½ cup Oil 120 ml
- 1 cup Buttermilk Check Notes 240 ml
- 2 tsp Vanilla Extract
For Making Hot Coffee
- 1 cup Boiling Water 240 ml
- 1 tsp Instant Coffee Powder
Instructions
- Preheat oven to 170 Degree C. Line two 8 inch (18 cm) round baking pan with parchment paper and grease it well with oil. Set aside.
- Mix wet ingredients. Take eggs, oil, buttermilk, vanilla in a jug and mix well. Set aside.
- Mix dry ingredients. Take flour, cocoa, baking powder, baking soda, salt in a sifter and sieve it. Add in sugar and mix well. Set aside till use.
- Now pour the wet ingredients into the flour mixture. Gently mix till combined. Mix instant coffee powder with hot water. Now pour the hot coffee into the batter and gently mix. The batter will be runny.
- Pour this into two prepared tin and bake it for 30 to 40 mins. Remove it from oven once cooked and let it cool down for 15 mins. Now flip over to a cooling rack and peel off the parchment.
- Let this cool completely. Now decorate it with frosting. Let it chill for 30 mins in fridge and serve.
Notes
- Don't over mix the cake batter. If you over mix the cake will turn rubbery.
- Use good quality cocoa powder for better flavour.
- Make sure you use hot coffee when you add it into the batter.
- Instead of baking this in 2 round cake pan, you can bake in a 9x16 baking tray.
- This cake can be served as snack cakes too.
- You can use whole wheat flour instead of plain flour.
For Buttermilk Substitute
If you don't have buttermilk. You can use ½ cup yogurt mixed with ½ cup milk. You can make homemade buttermilk. Mix 1 tsp of lemon juice into 1 cup of warm milk and leave it for 10 mins. The mixture will turn into buttermilk.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Anonymous
Looks absolutely yummy!!! Can I substitute oil with butter???
jyothi
Yum yum yum.... lovely chclte cake. I wanna try it for this x'mas !!!
Aarthi
@AnonymousYes u can, melt it
Anonymous
Wat should be the measure for butter.? If we are using it instead of oil
Anonymous
i wl try it ..god bless you.. 🙂
ivy
Excellent!!!!loved baking it!!!
Anonymous
Hii..is there any substitute of eggs fr making it eggless
Aarthi
@Anonymoussorry no sub for eggs
Aarthi
@Anonymoussame measure.
Anonymous
Hi Arthi.I made this cake by following your instructions & it was very tasty yammy & delicious. Thank u soooo much for sharing your recipe 🙂 🙂
Manvi
Hi.. Just started following your site.. It's awesome. Can you please let me know the temperature setting off the same cake in microwave. Thanks
Aarthi
@ManviSame temp in microwave convection mode
shalini srini
Hi Arthi,
I have few questions as I'm first time doing it.
1)advise me the best microwave oven to buy.I need it to do for baking cakes,cookies and pizza's. Or otg is best.
2)you have mentioned preheat the oven to 170°c ,is there any time limit for it or just like that we need to set the temperature alone,
3)please advise me how to do this in otg which mode to choose.
Anonymous
Wat should be the temperature and time for microwave
Aarthi
@AnonymousThis has to be done in microwave convection mode, same time and same temp
Aarthi
@shalini sriniI haven't used microwave, OTG is what i have.
Preheat the oven for 10 mins.
You have to choose the two rods on mode.
Anonymous
Hi.. Looks good.. I will definitely try this.. But could you pls let me know which brand cocoa powder to usse ? Can I use nescafe instant coffee powder also ? Also which oil to use ?
Aarthi
@AnonymousI use weikfield brand. And yes u can use nescafe. And i use gold winner refined oil
Anonymous
@Aarthi
Anonymous
@Aarthi
Anonymous
wonderful blog loved it.
ponnu rustham
Any substitute for rum?
Anonymous
I just love to bake cakes. .but dont hve microwave or oven
can you pls post some cake recipes that can be done in cooker... waiting for your reply...
Aarthi
@AnonymousU can try all my cake recipe in pressure cooker.
Aarthi
@ponnu rusthamYou can skip rum in this cake/.
Anonymous
Ur recipes are too good described briefly with images. The ake looks yummy as the name of ur blog. Thxx to you for sharing ur recipes.
Anonymous
Thxx for sharing ur recipes so briefly as u r in front of us . thxx
Anonymous
Wonderful recipe....Will surely try it....looks too much yum...thank uu for sharing such a greattt one.... love following ur blog... thank u aarthi
Anonymous
Can I skip rum
Anonymous
Can I skip rum
Aarthi
@Anonymousyes u can skip rum
Dalreen Paul
Hi Aarthi..
Tried out tis cake.. it came out super awesome..i omitted the rum..but still tasted yummyyylicious.. love the way you present your recipes with illustrations.. makes it really easy to try it out..
Anonymous
Can you do a post on homemade chocolate mint cake using fresh mint leaves?
Anonymous
How much time Will be required to bake cake in pressure cooker??
Aarthi
@Anonymousit depends on each cake. so always keep a eye on it.
Anonymous
Hi Aarthi,
It looks very yummy and I really like the way you presented it. I never made a cake at home but after seeing your post I really felt like trying it. I am looking to buy the cake pans and have a question about it. I see that you use removable base pans in some of the recipes and the normal aluminum pans for some others. Can you please suggest which cake pans will be better?
Aarthi
@Anonymousi always use aluminium baking pans always. theu are batter. U can use normal ones or removable ones too
avni
hello, i wanted to know the temperature for baking..for pre heating you have mentioned degrees, is it the same for cooking time as well?
Aarthi
@avniyes for cooking time also it is the same temp
Anonymous
Hi, looks yummy... I want to know the difference between using oil instead of butter....
Aarthi
@Anonymousadding oil in cakes gives more light and soft textured cakes..
Anonymous
Will it work when I halves this recipes? Thanks..
Aarthi
@Anonymousyes u can halve it
Anonymous
Hello!
Would something bad happen if I put in more rum? Like would it still bake as well? 🙂
Aarthi
@Anonymousadding too much rum will make it too strong..I think u can go for just a tblspn more ..Adding too much will affect the consistency as well
keerthana kuthalasangu
Is both baking soda and our normal cooking soda are same ?
Rajshree
Can you please give the recipe for the frosting? Thanks
Rajshree
Cynthia Pinto
I tried d cake it was yum. I liked d colour of yr cake..which brand cocoa did u use.
Cynthia Pinto
I tried d cake it was yum. I liked d colour of yr cake..which brand cocoa did u use.
Aarthi
@Cynthia Pintoi used a brand which my super market sells..not sure about the name.
Aarthi
@Rajshreehere is the frosting
https://www.yummytummyaarthi.com/2014/12/the-best-chocolate-frosting-ever.html
Aarthi
@keerthana kuthalasanguyes cooking soda nad baking soda are same
mousumi
looks sinful, going to try it now for my son's birthday who loves chocolate cake. i have tried some of your recipes n they have all turned out nice, so keep them coming. god bless
sona c
Tried this one.simply awesome ..thanks
sareefa munawara
Hi, two cups means 240g or 480g.. and baking soda and cooking soda are same??
Aarthi
it is 240 grams and cooking soda and baking soda is same
Pooja Jagushte
Hi Aarthi. My batter turned out runny after adding coffee. Help !
Aarthi
no issues.it willbe like that only.
Pavithra K
Hi Arthi, how do u bake two cake at a time? I have Morphy Richards 52 ltrs, still I can't keep 2 cake tins at a time.
Aarthi
you can place one cake inside and other little outside. you cannot place it side by side
J Moni Jebas
Can we steam this aarthi
Aarthi
no u cannot
Shabina N.T.
You are the most reliable food blogger for me.
I have tried many recipes and it is always awesome.
Please tell me if we skip icing will it still taste good.
Aarthi
yes it will
Anonymous
How do you make buttermilk?
Anonymous
Please can you tell me the measure of maida is it 240 gms or 480 gms. As in your recipe u have said 1cup =240gms and maida is 2 cups .@Aarthi
Aarthi
1 cup maida weighs 120 grams
Anonymous
What is the substitute for butter milk Aarathi?
Aarthi
no substitute for that
Lekshmi
Aarthi, I followed your recipe and did only one substitution. I made it with Atta instead of Maida as I do not store Maida at home. It came exactly like how you have described in the picture. Amazing recipe. Loved it.
Priyanka
Hi Aarthi, I made cupcakes from this batter and they turned out amazing. Everyone just loved them. However, this time I made a cake but it broke very badly. Can you please guide me in advising where I went wrong? Does too much water break the cake? For buttermilk, I used 2 spoons of curd and rest all water. Was I correct?
Aarthi
did you over filled the cake tin. Also take milk and add some lemon juice to make buttermilk.
Mary Beth Christie
Made this today. It was amazing!!!! I hate when you look at 5 star recipe and read the rating and they are giving it 5 stars. Then, in their comment, they say they are going to try it. I tried it and it is amazing. I used dark rum instead of clear rum, just because I like it better. The recipe calls for baking at 170 degrees. That is metric. I baked it at 325 degrees fahrenheit for 50 minutes. It turned out fine. The unsalted butter for the rum icing states butter in grams. Its 2/3 cups in standard units. Great recipe. Thanks for posting it.